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Ridiculously moist and easy chicken recipe. I don't know where the golden brown and baked part come into play here, but it was delicious... I made it last night, let it cook on low for about 8 hours. I was going to take it out of the crock pot to let it rest before i separated meat/bones, but it all just fell apart as i picked it up! So tender... if I wasn't using this for chicken salad sandwiches, I probably would've cooked it a little less so it held together more, but it worked well for the recipe I'll use it for. I also put veggies in the bottom of the cooker as well as the cavity (why use tinfoil when you can add more flavor). And I ended up using a lot more spices (just used some blends I have on hand and want to use up). Should be great!

While forcing myself to eat the cottage cheese my boyfriend left me with when he went on a 2-week trip for work, I am trying to find recipes to use up the stuff. I like it enough, but there's just so much of it... I prefer my yogurt! I found myself looking at this recipe while eating cottage cheese with a sliced banana of a small spoonful of strawberry jam. I think I prefer the sweetness and flavor of the jam to the honey, but the combo is a nice idea...perhaps I'll try it with toast, as someone suggested!

I was tempted to play around with the recipe (adding a touch of pure almond extract, swapping the water with cream--which still has me wondering why...) but I stuck with the original (used frozen peaches though) and was pleased with the flavors. I normally prefer a thicker bread pudding; as others have mentioned, it's only about an inch or so thick, but I thought it worked. It seems you get more peach to each bite. I enjoyed the caramel sauce-though I used vanilla in place of the rum and added a pinch of salt. I think it will be a hit as a special at the restaurant this week!

Overall, I was pleased with the recipe... though I was expecting it to be a bit lighter and fluffier... pretty sure I didn't overbeat it when I mixed it by hand and sifted all the ingredients. It was easy to throw together and did have a nice orange flavor. I made into cupcakes and was able to get 20 regular size from the batch.

LOVE this recipe! I tried it months ago and need to use up some cottage cheese that my bf left me with before heading out of town... these are on my radar. Worked perfectly and I can't wait to make another batch!

While I can't giving it a super-glowing review, I was still impressed with the flavor and moistness of this recipe. I used whole milk and AP flour because it's all I had on hand. I also added toasted, chopped walnuts, which was a pleasant addition. I think next time I will up the bananas (I may have been slightly short??) and cinnamon... then I'll have a winner. They had perfectly puffed tops (I made muffins...). I'm willing to give this another go!

18,300+ people have been waiting FAR too long to try this recipe!! (That's how many people have it saved to date...). This recipe is insanely easy and produces delicious results I look forward to sharing with my coworkers tomorrow. I'm surprised how little butter there is in the cake... it's so moist and flavorful. My only slight modification is using some streusel mixture I had leftover in the freezer, which was the same minus pecans. Excuse me while I go sneak another sliver...

Ridiculously sweet, and really not my thing... but I made this to top cupcakes for a client...and she said it was delicious and perfect, so there you go! The instructions are well-written, which is helpful. I will add a tip: if you're icing LOTS of cupcakes (I did 4 dozen), part way through icing it will start to crystalize... simply stir in a bit more cream/milk to get the right consistency again and you're good to go!

I really wanted to like this... it's super easy and based off ingredients I always have on hand, but it really lacked a depth of flavor that I was hoping for. Perhaps I'll try one more time, using dark chocolate and maybe a shot of liquor... but as written, I was disappointed.

Mmm....yum. mmm... very moist and flavorful. this recipe has more cocoa powder than other recipes I've recently tried and you can definitely taste it. Most other recipes also call for two entire bottles of red food coloring, but this one proves to be a good, vibrant red color without the extra coloring. Saves me $3/bottle - definite perk! Mmm... did I mention these cupcakes are devilishly moist and delicious?!

Nice recipe base - I made it my own based on what I had on hand... using halved grape tomatoes, orzo, scallions... adding some light sour cream and a bit of mayo in with the dressing...and dill, and garlic powder (good quality...makes all the difference). I also just stirred the bacon in. And I happened to have a little chicken left over from a rotisserie chicken, so I tossed that in. Like any pasta salad, flavors do come together a bit more over time... but it also soaks up the dressing. Since it ended up just being me and my BF eating it, I just left it as is. Flavors were great :) mmm...bacon!

Great recipe--super easy! I used this recipe to make rocky road cupcakes. I put three mini-marshmallows on the top of each cupcake...I thought they might bake in and disappear (like they do with Disappearing marshmallow brownies recipe on this site) but to my happy surprise, they showed through. I topped with chocolate buttercream and a mix of mini marshamallows, chopped pecans, and mini chocolate chips. They were SO cute and quite tasty! I think I ended up with about 30 cupcakes, filling them 3/4 full.
**I added instand espresso instead of brewed coffee, since I had that on hand.

I used this recipe as more of a guide, since I was trying to use up some things I had on hand without running to the store, that said...I still remained quite true to the recipe and yielded delicious results! I didn't have tomato juice or sauce... I simply substituted canned fire roasted tomatoes and loved the chunky tomatoes. I had to add a little extra water since I was losing some of the liquid from the juice and sauce, but it worked just fine! I loved the carrots and mushrooms. I was tempted to slice the mushrooms but really enjoyed their rustic, hearty texture when quartered. I found with my substitutions I needed more salt and pepper than I'd generally add, which says a lot about how much sodium is in canned juice and sauce! I used fresh herbs from my new Spring herb plants! And served over cheese tortellini. Great recipe or guide, however you choose to use it and make it your own!

A delicious indulgence! I am a pastry chef and decided to make (a version of) this for a weekly special - it's gone over VERY well! Here's what I did to modify it a bit: graham cracker crust and added approx 1/2 c chopped peanuts. I also used heavy cream, and left it unsweetened since I felt it seemed sweet enough. It ended up being perfect without the extra sugar--not overly sweet at all! I topped it with the chocolate topping but added some chopped Reese's PB cups to make it prettier. Lastly, I used most of the filling in one pie, because I wanted a decent mound of filling since it was a restaurant dessert... at home, I'd think this is plenty for the two pies. **Definitely one I'll keep around!

We have a winner. Although mine ended up being flat, they were still deliciously chocolatey and chewy... just they way I wanted them! Rather than using water, I used creme de menthe... yum! And to deviate even more from the recipe :) I used mint and chocolate chips in place of the semisweet and then just used a few chocolate chips on top...let them melt and swirled just like the recipe states. I wanted to review it still since I don't feel my modifications were off so much that they didnt warrant a review. I loved these and they are hit with my coworkers too!

This is excellent! I really like the combination of flavors. Such simple ingredients, easily prepared for a quick meal. I sauteed extra spinach to serve with it, since we had lots on hand and love it... I opted out of the flouring and didn't add all the butter... I'm sure it would've been even more rich and delicious had I prepared it that way, but it was still wonderful!

Well, I can't stop eating these. That's a sign of a delicious brownie... though they are my biggest weakness! Perfectly chewy, fudgy... and super quick to throw together. I used cocoa powder and butter in place of the unsweetened chocolate, so I mixed the cocoa powder with the flour and added the extra butter to the butter required for the recipe. Worked well. Only comment is to make sure to smooth out the top and make sure it's really even. Some brownie batters are more runny and sort of even themselves out... this one you could see my spatula marks after they were baked. Nothing some delicious ganache can't disguise! :)

I love this! I've had it before at summer BBQ's, but they never included the tortellini. I love what it adds to this dish! Looking forward to enjoying it as a light lunch tomorrow! --I happened to have some shaved fennel from pizza-making, and added it to this...nice addition :)